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100% Xarelo de la Vinya del Noguer Alt, located just above the Mas del Serral. The strains of this plot are 50 years old. The soils are calcareous with a clay texture. The wine ferments in cement and ceramics.
2022
A warm year, with a strong drought, which brought us very low yields and very healthy grapes, due to the low fungal pressure. A year in which drought has been the protagonist of the viticultural cycle (357 mm of rainfall, when the average is 520 mm). This meant that the grapes did not develop as well as in other years and the plant did not produce as much fruit due to the lack of water, resulting in losses of approximately 20%. The plots with the most hours of sunshine were the hardest hit. Extreme years give us very concentrated grapes that maintain a very good acidity balance: very high acidity at ripening.
Early harvest due to the long heat wave. Production down over 20%, but very healthy grapes.
The soils on the Estate are calcareous. The first layer comprises roots of up to 1 meter that live in the clay along with nutrients, organic matter and water. Second layer, from 1 meter down. This is where the plant meets the compact clays known locally as galera. Calcareous base rock encrusted with marine fossils.
The varieties we have planted are Xarel·lo and Bastard Negre, an ancestral variety that Pepe is trying to recuperate.
Xarel·lo from Vinya del Noguer Alt, located above Mas del Serral; the vines on this plot are almost 50 years old and the soils are calcareous.
100% Xarel·lo variety. Vineyard planted in calcareous soil, with clay texture in 1970.
It is a round, enveloping, saline and fresh wine. The variety gives it a wide range of aromatic nuances from aniseed, Mediterranean herbs, smoked, fruit and iodine.
The vineyard is carried out on a strictly organic basis respecting the soil, the vineyards and its ecosystem to develop and maintain a balanced environment. We work with spontaneous and planted plant covers.
The maximum attention is focused on the vineyards, carrying out a meticulous work throughout the whole agricultural year, such as green pruning, winter pruning, making soldiers...so that the air circulates among the grapes minimizing the onset of diseases; Since once the grapes have matured in a healthy way, the wine can be allowed to develop with minimal intervention in the cellar; yeast, sugar, chemicals, or temperature control are not used in winemaking, making the process as natural as possible.
We work according to the biodynamic principles following the lunar calendar for the work on the vines, and we make our own preparations. We apply compost of the animals of our little farm.
All the work in the vineyard is done by hand and, when required, with the help of horses; 100% animal traction.
Manual harvest on September 5th in 15 kg boxes. We made a selection of grapes in the vineyard. Direct entry to presses. Pressing of whole grapes with a 55% yield. Light racking. Spontaneous fermentation with autochthonous yeasts from the vineyard in the Mas’s garage. We controlled the temperature between 18 and 20 °C in a 2,000 liter French oak foudre, 1,000 liter amphora and two 500 L French oak barrels.
Fermentations lasted between 15 and 22 days. It was aged for 8 months on its lees where the wine stabilizes slightly and gains volume.
We did not stabilize or filter. We bottled on May 5, 2023. We keep the wine in bottle for a minimum of 9 months. We do not use any oenological additives at any stage of the process.
In 2014 the desire to show wines as they are pushes Pepe Raventós to produce wines without sulfites as a way of working and conceiving life. In the garage, a clean, exclusive, small place, free of second fermentation yeasts in the environment, is where he experiments with amphorae, cements and breads and where he makes the wines, he is most passionate about. Certified organic wines.
As a member of Club 1497 you will have three exclusive fixed shipments, access to limited editions and you will be able to participate in special meetings and tastings.
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